Concepedia

Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition

Fangyuan Jia, Zhen Ma, Xinzhong Hu

International Journal of Biological Macromolecules · 2020 · 61 citations · 48 references

DOI

Concepts

References

48

Asian noodles: History, classification, raw materials, and processing

Bin Xiao Fu · Food Research International · 2007 · 611 citations

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Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

Carmen M. Tudorica, Víctor Kuri, Charles S. Brennan · Journal of Agricultural and Food Chemistry · 2001 · 516 citations

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The functional and nutritional aspects of hydrocolloids in foods

Juan-Mei Li, Shaoping Nie · Food Hydrocolloids · 2015 · 457 citations

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Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

Piyada Achayuthakan, Manop Suphantharika · Carbohydrate Polymers · 2007 · 306 citations

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Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

Pei Wang, Lei Xu, Mehdi Nikoo et al. · Food Hydrocolloids · 2013 · 249 citations

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